Every day we should be excited about what we are eating even if it just means something as simple as making use of a wonderful find at our local farmers market. Wineries, craft breweries and artisanal cheese makers are emerging and adding a new dimension to our local cuisine, enriching it and extending it well beyond it's traditionial boundaries. West coast salmon, New Brunswick lobster, Ontario cheddar are all being paired with wonderful Canadian wines and locally harvested fruits and vegetables. Foodies are in heaven and locavores are finally coming into their own.

With farmers markets popping up everywhere during the summer, it's never been easier to make the right choices. The added benefit is that items are picked closer to their peak of freshness, enhancing taste, texture, and nutrition, and have had less time to spoil increasing shelf life in your kitchen.When you eat locally, you eat what's in season. You'll remember that strawberries are the taste of summer and that juicy, ruby red tomatoes are what we long for all year. Summer tomatoes are packed with sunshine. Here are a few of my recipes to bring a sunny smile to your face.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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bellini

16 comments:

Val, you could start a series - zucchini from a few days ago and now tomatoes. As a big lover of tomatoes, I want one of each. We had fried green tomatoes for breakfast this morning, I'm off to check out that recipe.Sam

Being a fan of MTBT, I remember most of these dishes and I'm drooling as if I'm seeing them for the first time. Tomato may just be the perfect food. I eat them every day in some way. In fact, this morning I had a slice of a delicious Jersey tomato on a toasted English Muffin with a fried egg on top.

Farm markets and fresh tomatoes are some of the best pleasures of summer. Thanks for the walk down memory lane. Now I have a hundred other things I want to do with tomatoes. I hope I can do them all before the season ends!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.